A healthy treat for the whole family. These delicious gluten-free and dairy-free cookies are crumbly, easy to make, and very tasty.
Total Time
25min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
4
Ingredients
•
1 1/4
cups
Buckwheat Flour
•
1/4
cup
Coconut Sugar
•
1/3
cup
Corn Starch
•
1
tsp
Baking Powder
•
1
pinch
Salt
•
1
Eggland's Best Classic Egg
•
4
Tbsp
Oil
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
In a large bowl combine Buckwheat Flour (1 1/4 cups), Coconut Sugar (1/4 cup), Corn Starch (1/3 cup), Baking Powder (1 tsp), and Salt (1 pinch).
3.
Next, add in the Eggland's Best Classic Egg (1) and Oil (4 Tbsp). Stir the mixture with a spoon first, then use your hands until you get a nice smooth dough.
4.
Place the dough between 2 parchment sheets. Flatten the dough with a rolling pin, cut it into shapes with any favorite cookie cutter, and place the cookie onto the parchment-lined tray.
5.
Transfer the tray to the preheated oven and bake at 350 degrees F (180 degrees C) for about 10 minutes or until the edges start to color.
6.
Let the cookies cool on a wire rack before serving.
Nutrition Per Serving
CALORIES
363
FAT
16.6 g
PROTEIN
6.3 g
CARBS
50.3 g
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